Kotmis Satsivi Georgian Roast Chicken With Garlic Walnut Sauce Food
KOTMIS SATSIVI (GEORGIAN ROAST CHICKEN WITH GARLIC WALNUT SAUCE)
Make and share this Kotmis Satsivi (Georgian Roast Chicken With Garlic Walnut Sauce) recipe from Food.com.
Provided by littleturtle
Categories Sauces
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Pat chicken dry inside and out with paper towels, then truss it securely with white kitchen cord.
- Mix the butter and oil together, then brush chicken with this mixture until thoroughly and completely coated.
- Preheat oven to 475°F.
- Place chicken on its side on a rack in a shallow baking pan just large enough to hold the chicken.
- Roast in the center of the oven for 10 minutes, then turn over onto other side, brush again with the butter-oil mixture, and roast for another 10 minutes.
- Turn bird onto its back, reduce temperature to 400F, baste with the butter-oil mix, sprinkle with salt and pepper, and roast for another 40 minutes (basting every 10 minutes with the butter-oil mixture and/or the juices in the pan).
- To test for doneness, pierce the thigh with a sharp knife, if the juice that trickles out is pink, roast for another 5-10 minutes.
- To make the walnut sauce: in a heavy 10-12" skillet, melt the butter over High heat, add the onions& garlic, lower heat to Medium, and, stirring occasionally, cook uncovered for 3 to 5 minutes, or until the onions are soft but not brown.
- Stir in the flour and mix into a paste, then pour in the chicken stock, bring to a boil over High heat, stirring constantly until the mixture thickens.
- Stir in the vinegar, cloves, salt, pepper, bay leaf, saffron, parsley,& walnuts.
- Lower heat and simmer uncovered for about 5-6 minutes, then taste for seasoning.
- Quarter the chicken, pour the sauce over the quarters, and serve.
RYBNOYE SATSIVI (FISH IN GEORGIAN WALNUT SAUCE)
This recipe is from an old newspaper clipping my grandmother added to her recipe box. This cold fish dish is very popular in Russia. It says that you can use the walnut sauce hot or cold with hot or cold chicken or game.
Provided by Member 610488
Categories Russian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Poach the fish in salted water with some lemon juice. Remove the fish from the stock and cool. Save 1 cup of the stock for later use.
- Finely chop the onions and garlic and fry lightly in melted butter. Add flour to make roux, then add the fish stock, stiring constantly.
- When it comes to a boil, remove from heat.
- Chop or grind walnuts, add them and all the other ingredients to the sauce. Mix thoroughly and cool.
- Pour the sauce over the fish and serve.
Nutrition Facts : Calories 440.2, Fat 41, SaturatedFat 10.4, Cholesterol 78.3, Sodium 472.4, Carbohydrate 14.6, Fiber 4.2, Sugar 3.6, Protein 9.7
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- Place the chicken in a medium pot cover with 4 cups of cold water, add a bay leaf, and 2 teaspoons of salt. Bring to a simmer and cook for 15 more minutes.
- Remove the pot from the stove, discard the bay leaf and drain the liquid, reserving about 1 1/2 cups of it; you're going to need it for the sauce. Slice the chicken into 3/4 inch thick strips and return to the pot.
- Melt the butter in a frying pan over medium heat. Add the onion and cook until soft and translucent, not brown, for about 6 to 7 minutes. Add the spices and cook stirring for 1 more minute, then remove from the heat.
- In a food processor, combine the walnuts, garlic, and spiced onion, pulse until finely ground. Keep the food processor running and start slowly adding the reserved chicken broth until your sauce is smooth and velvety.
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- In a bowl of a food processor or a blender combine walnuts, cilantro, chillies, garlic, lemon juice and 1/2 cup of chicken stock and process until you have a smooth paste. Set aside.
- Heat a tablespoon of olive oil in a large pan and brown seasoned with salt and pepper chicken pieces on both sides over medium heat. Work in batches to avoid overcrowding. Remove browned chicken on a plate and set aside.
- Discard all but 2 tablespoons of fat from the pan, then add chopped onion and cook for 5 minutes over low heat until tender but not coloured.
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COMMENTS ON: CHICKEN IN GARLIC WALNUT SAUCE (SATSIVI)
This was so good! A bit like a green curry, but with more European flavours. The sauce was delicious on steamed carrots and cauliflower. My whole family loved it!
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